Jeweled Biscotti

I’ve been on a mad search for Biscotti recipes and came across this one in an old (Nov. 2003) issue of Woman’s Day. I’m not surprised, really, some of the best recipes I’ve ever found have been from Woman’s Day Magazine - as well as Cooking Light and Taste of Home.

JEWELED BISCOTTI

1 cup each blanched whole almonds and shelled pistachios
1/3 cup each candied cherries, candied pineapple, dried apricots and dried papaya
1 stick unsalted butter, softened
1 cup sugar
2 tsp vanilla extract
3 large eggs, plus white from 1 large egg
1-1/2 Tbs light corn syrup
3-1/4 cups all-purpose flour
2-1/4 tsp baking powder
1/4 tsp salt

1. Heat oven to 350 degrees. Coat a large baking sheet with cooking spray.

2. Spread almonds in a baking pan. Bake, stirring occasionally, for 8 - 10 minutes. Remove and add pistachios, let cool. Coarsely chop nuts.

3. Coarsely chop fruits. Add to nuts, set aside.

4. Beat butter, sugar, and vanilla in a large bowl on high speed until pale and fluffy. Add eggs and egg white, 1 at a time, beating well after each additon. Beat in corn syrup. On low speed, beat in flour, baking powder and salt until blended. Stir in nuts and fruits.

5. Divide dough in thirds. Roll each portion into a log - 10 inches long and 2 inches wide. Place 2 inches apart on sprayed baking sheet.

6. Bake for 25 - 30 minutes or just until firm. Place sheet on a wire rack. When logs are cool enough to handle, carefully remove to a cutting board. Using a serrated knife and a sawing motion, cut each log diagonally crosswise into 1/2 inch slices. Lay the slices on baking sheet(s).

7. Return to oven; bake 15 minutes longer or until golden and firm. Remove to wire rack to cool.

I’ll probably monkey around with the dried fruit choices. I don’t see me using apricot for anything in this or any other lifetime - so I’ll probably double up on the cherries or pineapples. I can’t wait to give this one a try.

I’ve been looking for a similar biscotti recipe to one I always get at Beyond the Brim - it has chocolate chips and nuts in it and I pretty much savor every nibble!

Have a delicious weekend,
Joi